Rhubarb Compote with Prunes and Apricots This is a sweet and spicy way to eat rhubarb, as a low-fat dessert or for breakfast the next morning. It's best at room temperature, so be sure to take it out of the refrigerator at least 30 minutes before serving. Makes about 4 - 6 teaspoons.
	Ingredients: 2 pounds rhubarb 1 cup pitted, dried apricots 1 cup pitted prunes 1 cup dessert wine such as a late harvest Riesling 2/3 cup sugar 1 tablespoon grated fresh ginger 1/4 teaspoon grated nutmeg
	Instructions: 1. Trim rhubarb and cut into 1-inch pieces, smaller if stalks are more than 1-inch wide. 2. Halve apricots and prunes if large. 3. Combine all ingredients, except rhubarb, in a covered, heavy-bottomed saucepan. 4. Bring to a simmer. 5. Add rhubarb and simmer 5 to 7 minutes, stirring gently a few times, until rhubarb just softens but does not get too mushy. 6. Cool and serve at room temperature over pound cake or with frozen yogurt or low-fat ice cream. Cooking Tip If you like your compote on the spicy side, increase the amount of ginger by another teaspoon or two. If you like your compote a bit sweeter, increase the sugar to 3/4 cup.

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